Place the oil in a caldero and heat on medium-low. Add the onions, garlic and tomatoes and cook until the onions are soft, about 10 minutes. Add the green pepper, chicken, chicken broth or water and season with salt and pepper. Raise the heat to high, bring the broth to a boil then lower the heat to a simmer and cook for 30 minutes.

Add the plantains, yuca, corn, pumpkin, chayote and saffron, and simmer for 30 more minutes. Remove the chicken and set aside to cool. Pour about 2 cups of the soup, with vegetables, the cilantro and the chili into a blender and puree then pour back into the pot of soup. Shred the chicken, discard the bones and add the meat back into the soup. Heat through and add the lime juice just before serving.

Enjoy this delicious and refreshing summer drink! Use your IMUSA citrus press to create this tasty Orange Citrus Martini. Squeeze fresh oranges and lemons to create the citrus flavor. Make sure you make enough for you and your guests!

Tostones, a traditional side dish made of green plantain is also known as “Patacones”. There is great debate on the origin of the Tostone, however, you may find them in many Latin American and Caribbean countries. The process is simple and the flavor is delicious – a staple to serve with many of our main dish recipes. Tools needed include: Wood plantain press and a nonstick saute pan.

Author: Imusa Chef Team

Cuisine: Caribbean

Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack

Ingredients

Green Plantains

Olive oil

Salt

Preparation

Bring a medium pot of water to a boil.

To peel the plantain, use a sharp knife to remove the ends, then carefully slice the peel lengthwise, 3 or 4 times all around, without piercing through to the “meat” of the plantain. Remove the peel with your hands. Cut the plantain into 1½-inch pieces. One large plantain yields about 6 tostones.

Cook the plantain in the boiling water 15-20 minutes, or until they are cooked through. You can check for doneness by carefully piercing a toothpick through to the center – if it slides in easily, the plantains are cooked. Transfer the plantains to a paper towel to dry.

Heat 1 tablespoon of olive oil in a large IMUSA NON-STICK SAUTE PAN over medium-high heat. Add the plantains to the pan, flat side down, and allow them to toast for 3 minutes on each end, until golden brown. Remove the plantains from the pan, but do not remove the pan from the heat.

Use your IMUSA WOOD PLANTAIN PRESS to carefully smash the plantains. Because you are using little oil, they may stick to the plantain press, so use a rubber spatula to help you remove the tostones.

Add another tablespoon of olive oil to the pan. Then transfer the tostones back to the pan. Cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a serving dish and season with salt.

Tostones, a traditional side dish made of green plantain, are also known as “Patacones”. There are several ways to add variety to this delicious staple in many Latin American and Caribbean countries – we show you how with this recipe using shrimp!

Author: Imusa Chef Team

Cuisine: Caribbean

Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack

Ingredients

Small cooked shrimp

Large Diced Tomato 1

Paprika 1 tsp

Small onion

Chopped cilantro ½ Cup

Lemon juice 1 Tbsp

Green plantains 2

Vegetable oil

Optional hot sauce*

Preparation

Combine the first six ingredients, mix well to coat and refrigerate the shrimp mixture for a couple before serving or overnight!

Heat your IMUSA skillet and add about an inch of oil.

Cut the plantains into ½ pieces and fry them in the hot oil until lightly browned. While removing each from the oil, press down on each with a wooden or non-stick spoon to hollow out the plantain so it looks like a small cup.

Put each plantain cup back in the hot oil to let it crisp up some more. Another 5 minutes.

Fried Sweet Plantains (or Platanos Maduros) are a staple in Latin American cooking, in fact very few of these dishes are complete without them. The recipe involves using very ripe plantains which give a unique sweet flavor. This recipe shows you how to make a healthier version with less oil.

Author: Imusa Chef Team

Cuisine: Caribbean

Recipe type: Snack, Side dish, Lunch, Dinner

Ingredients

Olive Juice 1 tbsp

Very ripe plantain 1

Water ¼ cup

Preparation

Heat the olive oil in your IMUSA non-stick sauté pan over medium-high heat. Peel the plantain, then slice it on the diagonal into ½-inch slices, or tajadas.

Place the plantains in the pan in an even layer and cook for 1-2 minutes on each side, or until the plantains are golden.

Carefully add the water to the pan. Cook until the water evaporates, and the plantains are juicy and cooked through.

Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!

Author: George Duran

Cuisine: Fusion

Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients

bottle of cold Mexican beer, such as Corona or Dos Equis 1

flour, plus more for flouring 1 cup

salt 1 teaspoon

large raw shrimp 6

small sweet potato 1

small red pepper 1

asparagus spears 6

vegetable oil for frying 1.5 quarts

Tempura sauce or dumpling sauce for dipping

Preparation

In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.

Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.

Flour vegetables pieces and shrimp and set aside.

Heat oil in IMUSA wok until it reaches 375° F.

Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.

Serve tempura with dipping sauce right away.

Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.